My Antipasti `Mare Nostrum`

Summary

Ingredients

Ingredients for salad of shrimp and squid:

• 3 oranges, cut in half, carefully remove the pulp from the peel
• 30 small prawn tails, raw
• 12 small squid (s), ready-to-cook (calamari)
• 1 pinch (s) sugar
• salt and pepper
• olive oil

Ingredients for scallops in saffron sauce:

• 6 scallop (s), fresh, without corail and half a shell per mussel
• 75 ml white wine with
• 25 ml white wine vinegar mixed
• some saffron, ground
• 1 pinch (s) sugar
• salt and pepper
• oil

Ingredients for oysters, caramelized and gratinated:

• 6 oysters, fresh
• 1 tablespoon sugar
• 1 lemon (s), add the juice from it

Ingredients for mussels, gratinated:

• 12 mussel (s), fresh, cooked in the shell in white wine
• 1 slice (s) white bread, stale
• 1 tablespoon parsley, finely chopped
• some basil, finely chopped
• 1 small clove garlic
• 1 small onion (s)
• oil
• possibly egg (s)

Ingredients for tuna with borlotti beans:

• 12 cubes tuna, fresher
• 60 Borlotti beans
• 1 clove garlic
• 12 sage leaves
• salt and pepper
• olive oil

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Instructions

1. In order to serve all 5 small starters on one plate at the same time, the order in which they are prepared should be followed.
2. To prepare for the tuna, soak the beans in water the day before and change this water every 6 hours. The next day, cook the beans in water without salt for 45 minutes, then set aside.
3. Prepare the vinaigrette for the scallops: reduce the wine-vinegar mixture to 1/4 the amount with a little saffron, then dissolve the sugar in it. Set the vinaigrette aside.
4. For the salad of shrimp and squid:
5. Halve the oranges, carefully remove the pulp and squeeze out the juice. Bring the orange juice with the white wine to the boil, reduce to at least 1/3 the amount and carefully season with salt, sugar and cayenne pepper, then distribute through a sieve into the hollowed out oranges. Fill up to 1/3 at most! Fry the prawn tails and the tentacles of the calamari all around in a little olive oil very hot for about 1 minute, season with salt, pepper and leave to cool, then add them to the oranges and mix well. Set the oranges aside. Use the rest of the calamari for other purposes.
6. Tuna Salad with Beans:
7. Lightly fry the cooked beans with the clove of garlic and sage in 2 tablespoons of olive oil, add the juice of one lemon, reduce a little, season with salt, pepper and set aside. Now fry the tuna vigorously in 1 tablespoon of olive oil for about 1.5 minutes, then season with salt, pepper and serve with the beans. Approx. 10 beans and 2 cubes of tuna per person.
8. Mussels au gratin:
9. Set the grill to at least 200 °. Lightly fry the clove of garlic with the onion in oil, remove the pan from the plate and rub the hard bread into it, mix well with the herbs, season and process into a paste, if necessary bind with an egg. Leave the previously cooked mussels in one half of the shell, throw away the other shells. Spread the bread and herb mixture on the mussels and place the mussels under the grill for 7-8 minutes.
10. Baked oysters:
11. Caramelize the sugar carefully in a pan and deglaze with the lemon juice. Pour this mixture over the oysters and also put the oysters under the grill for 6 minutes.
12. Scallops with saffron sauce:
13. Fry the scallops in a little oil for about 1.5 minutes on each side, season with salt and pepper and add them to the other mussels and oysters in the oven that has now been put down, but is still warm. Then arrange the scallops in the shell, cover with 1 tablespoon of the vinaigrette made at the beginning per mussel.
14. Distribute all 5 small dishes on the plate as desired so that the hollowed out oranges and the scallop are the focus.
15. So per person is served: 1 scallop, 2 mussels, 1 oyster, 2 pieces of tuna and the orange half with the salad in it.
16. The Italian title: Grande Antipasti Mare nostrum
17. Insalata di gamberetti e calamaretti con profumo d`arancio.
18. Capesante al Sugo di Zafferano.
19. Ostriche di caramelo di lime.
20. Cozze gratinate with pane aromatico.
21. Insalata di tonno fresco con fagioli di borlotti.
22. This is the prelude to a festive Italian menu, which should be served with a full-bodied dry white wine.

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